Chicken & Pickle Pancakes
Prep Time
10
Cook Time
15
Difficulty Level
Intermediate
Stack crispy chicken over fluffy, pickle-brined pancakes and top with hot honey butter for the perfect sweet, savory, tangy bite. These pickle pancakes are a fun twist for a brunch gathering or breakfast with the kids.
Mt Olive Pickles
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Ingredients
FOR THE PICKLE PANCAKES:
2 eggs
2 cups pancake mix
6 oz whole milk
2 oz Mt. Olive Pickle Juicers 100% Kosher Dill Brine (or brine from jar of Kosher Dill pickles)
FOR THE HOT HONEY BUTTER:
4 Tbsp salted butter
⅓ cup hot honey
TO SERVE:
2 cups cooked popcorn chicken or cooked chicken nuggets
½ cup Mt. Olive Sweet Heat Bread & Butter Chips
Thinly sliced scallions, optional
Instructions
- Cook chicken per package instructions. Keep warm.
- Whisk together pancake ingredients until smooth.
- Heat a large nonstick pan or griddle over medium high heat.
- Grease with cooking spray and then spoon pancake batter by the ladleful into the hot pan to make small, silver-dollar pancakes.
- While the pancakes are cooking, melt the butter in a small saucepan over medium low heat. Add the hot honey and whisk to combine. Set aside.
- Compose your dish by stacking a few pancakes, a few pieces of cooked chicken and some Mt. Olive Sweet Heat Bread & Butter Chips.
- Drizzle with hot honey butter, sprinkle with scallions, and enjoy!
Servings: 4
Ready in: 25
Course: Main Dish